Creamy Coconut Prawn Curry with Aromatic Spices

This easy Prawn Curry is ready in under 20 minutes and cooks in a single pan, making cleanup quick. The fragrant spices and creamy coconut milk combine to create a prawn and coconut curry that’s full of flavour and perfect for weeknight dinners.

Recipe Difficulty – Very Easy

Why this recipe works

This prawn and coconut curry balances warm spices with rich coconut milk for a creamy, aromatic dish. It’s quick to prepare and uses simple ingredients you can keep on hand, so it’s ideal for unpredictable spring evenings or any time you want a comforting meal fast.

Curries take many forms across regions—Kerala, Andhra, Thai and more—and this version leans toward a simple Indian-style coconut curry. Serve with steamed rice, naan, or swap rice for quinoa for a lighter option. The recipe is inspired by variations like Thai red prawn curry but keeps the flavours accessible and family-friendly.

Ingredients to make Prawn Curry

1. Raw prawns – the main protein; raw prawns cook quickly and stay tender.
2. Oil – for frying the aromatics (olive oil or neutral oil works).
3. Onion – adds sweetness and helps thicken the sauce as it softens.
4. Garlic – provides essential savoury depth.
5. Ginger – gives a warm, slightly spicy note.
6. Tomatoes – form the curry base and add body.
7. Mild curry powder – keeps the heat moderate while delivering classic curry flavour.
8. Ground coriander – adds a subtle citrusy element.
9. Paprika – smoky-sweet pepperiness.
10. Turmeric – for colour and a gentle earthy bitterness.
11. Coconut milk – creates the creamy coconut prawn curry sauce.

See the recipe card below for exact quantities and full details.

Substitutions

• Prawns: Substitute chicken (fully cooked before adding) or firm white fish for a different take. Vegetarians can use tofu or tempeh.
• Curry powder: Swap for a spicier blend or add fresh chillies if you prefer heat.
• Coconut milk: Use coconut cream thinned with a little water if you want a richer sauce.

Variations

• Spicy: Use a hotter curry powder, add chilli flakes or fresh chillies.
• Deluxe: Add vegetables such as bell peppers, peas or spinach, or use larger king prawns for a more substantial dish.
• Kid-friendly: Swap prawns for chicken and reduce the spice for younger palates.

How to make Prawn Curry

Step 1: Prep the ingredients: finely chop the onion, grate the ginger, crush the garlic and roughly chop the tomatoes.

Step 2: Heat a large pan with oil. Add the chopped onion and tomatoes, season with a pinch of salt and pepper, and fry for about 5 minutes until soft, stirring occasionally.

Step 3: Add garlic, ginger and the spices. Fry together for 2–3 minutes until fragrant.

Step 4: Pour in the coconut milk, add the prawns, season with salt and pepper, then simmer for about 5 minutes until the prawns turn pink and are cooked through.

Hint: Prawns are done when they turn pink and opaque; larger prawns may need a little more time.

Leftovers

Store leftover prawn curry in an airtight container in the refrigerator for 1–2 days. Reheat once in the microwave or on the stovetop. Note: prawns should only be reheated a single time; if you used pre-cooked prawns to prepare the dish, avoid reheating leftovers.

Recipe FAQs

More Prawn Recipes

• Prawn Linguine
• Prawn Salad
• Garlic Prawns
• Thai Red Prawn Curry
• Prawn Noodles

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5 from 4 votes

Prawn Curry

By:
James Wythe

Aromatic prawn curry with creamy coconut milk – perfect over rice or with warm naan bread.

Prep Time:
5 minutes

Cook Time:
12 minutes

Total Time:
17 minutes

Servings:
4

Ingredients

• 240 g raw prawns
• 2 tbsp extra virgin olive oil
• 1 white onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 150 g tomatoes (roughly 4 medium), chopped
• 1 tbsp mild curry powder
• 1 tsp ground coriander
• ½ tsp paprika powder
• ¼ tsp turmeric powder
• 1 can coconut milk (14 oz / 400 ml)
• Salt, to taste

Instructions

• Dice the onion, grate the ginger, crush the garlic and chop the tomatoes into small cubes.
• Heat a large pan with oil. Add the onion and tomatoes with a pinch of salt and pepper; fry until softened, about 5 minutes, stirring occasionally.
• Add garlic, ginger and the spices, frying for 2–3 minutes until fragrant.
• Pour in the coconut milk, add the prawns and a pinch of salt and pepper. Simmer until the prawns turn pink and are cooked through, about 5 minutes.

Notes

Step-by-Step Photos: The post includes photos to guide you through the recipe.

Substitutions & Variations: See the substitutions and variations section above for alternatives.

To Store: Keep in an airtight container in the fridge for 1–2 days. Reheat only once if the prawns started raw; avoid reheating pre-cooked prawns.

To Freeze: Freeze up to three months. Thaw in the fridge before reheating. If using pre-cooked prawns originally, do not reheat from frozen.

Tip: Increase heat with spicier curry powder or fresh chillies. Serve with white rice or naan.

Nutrition

Calories: 275 kcal |
Carbohydrates: 8 g |
Protein: 9 g |
Fat: 23 g |
Saturated Fat: 14 g |
Fiber: 1 g |
Sugar: 5 g

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